Step 1

Prepare a 7-inch springform pan by coating it with a non-stick spray.

Step 2

In a medium bowl, combine the crust ingredients.

Step 3

Press evenly into the bottom and 1 inch up the sides of the pan. Place in the freezer for 10-20 minutes.

Step 4

In a large mixing bowl whisk cream cheese and sugar at medium speed until smooth.

Step 5

Add in the jam, sour cream, and cornstarch. Scrape the sides and bottom of the bowl.

Step 6

After that, whisk in the eggs one at a time just until combined. Add vanilla extract.

Step 7

Pour batter onto the prepared crust. Cover with foil.

Step 8

Pour 1 1/2 cups of water into the pressure cooker's inner pot, and place the trivet on the bottom.

Step 9

Carefully lower the pan into the pressure cooker onto the trivet.

Step 10

Lock the lid and seal the valve. Cook on High Pressure, and set the timer for 25 minutes.

Step 11

When the IP beep, turn off the pressure cooker. Wait for 10 minutes to naturally release the pressure, and then do a quick pressure release to release any remaining pressure.

Step 12

When valve drops carefully open the lid. Remove the cheesecake and check if the middle is set. If not, cook the cheesecake an additional 5 minutes.

Step 13

Use paper towels to soak up any condensation formed on top of the cheesecake.

Step 14

Remove the springform pan to a wire rack to cool. After that, refrigerate covered with plastic wrap for at least 4 hours or overnight.

Step 15

Add half of the chocolate to a medium mixing bowl.

Step 16

Heat heavy cream on medium-high heat until it comes to a boil. Immediately pour over chocolate and stir until chocolate is completely melted.

Step 17

Add the remaining chocolate and stir until completely melted. If needed microwave for a few seconds only.

Step 18

Cool until ganache is thickened but still pourable.

Step 19

Add chocolate ganache on top of the cheesecake, spreading to the edges.

Step 20

Top with fresh raspberries. Refrigerate until ready to serve.